Broccoli and cabbage cake

Ingredients for 1 servings:

• 500 g wholemeal flour
• 5 eggs
• 1 head of cauliflower
• 1 head of broccoli
• 1 onion(s)
• olive oil
• salt and pepper
• nutmeg
• n. B. water
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Salad cake

Combine the flour with 2 eggs, mix with about 3 glasses of water to form a smooth batter, and add a pinch of salt. Meanwhile, briefly boil the cauliflower and broccoli (removing leaves and stems) in water, then sauté with the diced onions and season with salt, pepper, and nutmeg. Spread the batter into a greased and breadcrumbed dish, pulling it up the sides. It’s best to pre-bake the batter for about 10 minutes. Later, pour the vegetables over the batter, whisk 3 eggs, and season lightly with salt and pepper, then pour over the cake. Return the mixture to the oven and bake at approximately 240°C for about 20 minutes.